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Monday
Jul022012

PASILLA CHILE + LIME CABBAGE SLAW

sprouted kitchen slaw

{first thoughts on "the book"}

Sara:

I heard the knock on the door from the shower. Threw on a towel, mascara dripping down my cheeks, water soaking the floor, so I could sign for the package from the FedEx man. "This is really important," was my excuse to him for my ultra appropriate outfit. I have been anticipating the printed copy of our book for almost two years. We were entertaining this idea nearly TWO years ago. So much has happened and now I have a real copy in my hot little hands. Hugh and I went through it page by page, slow and thoughtful, to take in every photo, as if we couldn't dictate the book to you from memory. Short stories, glimpses of dinners in my parents' yard, sarcasm, the recipes I (uncharacteristically) took careful notes about, bright colors... it is me, us, work and learning all in a hardcover book with our names on the front. Crazy. I am humbled by how gorgeous it is and proud to show friends what we've created in our little apartment kitchen. I bring it with me everywhere I go. I've already spilled coffee on the crisp white pages, which, as upsetting as it was when I noticed, now marks it as "my first copy," so I'll never misplace it. I am most impressed with Hugh. The photos are indescribably stunning. I'm romanced by them everytime I browse though, and SO proud of how talented that man is. The book is not out until August 28th (you can keep up with details here), but I wanted to document our first thoughts, as I haven't been this giddy in quite some time.

Hugh:

Three years ago, when I gave Sara a domain name and an empty blog for her birthday, there was no way I could have imagined where that project would lead us. From its casual beginning, to its (still casual, I suppose) current publication, it has been incredible to work along side Sara, to watch her talent and excitement bloom and attract a community of like-minded readers, to experience the frustrations and triumphs of developing our voice and image, and finally hold its sum in our hands. Literally. The book is beautiful and full of goodness and soul. I am so proud of Sara and I am so excited for you to share in it.

sprouted kitchen slaw

I wanted to get this recipe out to you quick in case you're still searching for 4th of July ideas. It's so simple - comes together in 10 minutes. On a table full of grilled items, potato salads and cakes, I find that the green vegetables are always a needed addition. This slaw is lighter than a traditional one due to the dressing, while still giving lots of crunch and flavor. A happy day of food + friends to you all!

PASILLA CHILE + LIME CABBAGE SLAW // Serves 6 as a side

The dressing is the consistency of a creamy vinaigrette. If you like it to cling to the slaw a bit better, a Tbsp. or two more of greek yogurt or mayonnaise will help with that. You could bulk it up with some cucumbers, maybe black beans if you need to stretch it. Or if cabbage is a bit harsh for you, you could add in some chopped romaine to calm down the roughage quality.

// dressing //

zest and juice of two large limes

1 Tbsp. honey

1/2 tsp. sea salt

1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)

1/4 cup olive or grapeseed oil

2 Tbsp. greek yogurt or mayonaise (see note)

1 head green cabbage

1/4 cup finely diced red onion

1 bunch of cilantro, roughly chopped

1 ripe mango, peeled and diced

3/4 cup toasted macadamia nuts

sprouted kitchen slaw

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.

Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.

Reader Comments (46)

I agree, a little time to rest in the dressing is always of benefit for the slaw. Excited for the book, love your distinct style & photos.

July 3, 2012 | Unregistered CommenterJanae @ Bring-Joy

What a unique and pretty salad! Love this!

You really do make a powerful team -- great recipes and stunning photography. Looking forward to the book! :)

July 3, 2012 | Unregistered CommenterChristina

You two should be so proud of what you've accomplished together. Congratulations.

Wishing you a very happy fourth!

I shiver in anticipation! So excited for you both and I have bookmarked this beautiful recipe!

July 3, 2012 | Unregistered CommenterCaitlin

CONGRATS! what an amazing thing to do together! Can't wait to see more!

July 3, 2012 | Unregistered CommenterSimply Life

So happy for you and can't wait for the book's release!

July 3, 2012 | Unregistered CommenterBeth

Can not wait for the book! I excitedly & hungrily check your blog every time a new post appears in my blog reader and am so impressed every time with the delicious recipes and photography. Amazing work guys!

July 3, 2012 | Unregistered CommenterJasmine

I adore recipe with lime flavor. These will be add on my lime recipes. Thanks for sharing!

July 4, 2012 | Unregistered Commenterwaka network

Love the kick of lime and spice in the slaw; I can see this becoming a real summer favourite. As for your book, I'm a relatively new visitor to your site but I feel in love on first viewing. I can't wait to order a copy!

July 4, 2012 | Unregistered CommenterKathryn

Woohoo! So excited to leaf through and cook from the pages of your gorgeous book. I think it's pre-order time. So happy for you both! Also, this slaw = totally choice.

July 4, 2012 | Unregistered CommenterLaura

I might have to try this. I'm not usually a slaw fan because of the mayo, but this sounds so much lighter, and I love the mix of flavors.

July 4, 2012 | Unregistered CommenterEmily in Chile

This salad looks and sounds delicious. I am going to replace the mayonnaise with veganaise and add fresh mint. I have cabbage in my garden and all of the other ingredients in my refrigerator. I am going to make it for lunch today! Thanks for the inspiration.

What a beautiful story. A birthday gift turned into something so much more, a collaboration of two people in love, a culmination of so much creativity. I can't wait to check it out.

July 4, 2012 | Unregistered CommenterLucy

Congratulations! That is wonderful!! As always, beautiful pictures and delicious sounding recipe.

July 4, 2012 | Unregistered CommenterCrystal

I cannot wait to see the book. It is crazy what can happen in the space of three years. And since I do actually happen to be making a last-minute slaw today, I'm taking inspiration from this. Happy Fourth, both of you. :)

July 4, 2012 | Unregistered CommenterKimberley

I loved reading this post, your excitement is so tangible! Huge congratulations on the book - can't wait to see how it turned out.

July 5, 2012 | Unregistered Commenterthelittleloaf

Gorgeous slaw, and warmest congrats on the book. So thrilled for the two of you ;)

July 5, 2012 | Unregistered CommenterWinnie

What an amazing accomplishment you two! And that you got to do this together - wonderful!! Cannot wait to dive into the book next month. And seriously? I looked at the sidebar about the Workshop. I can't even describe how sexy cool fresh it all sounds. Oh if only I could go!!! But alas I will have to live vicariously through blog posts. lol. Congrats on your success!

July 5, 2012 | Unregistered CommenterYumi

Your blog has always been an inspiration to me from the moment I first stumbled upon it. So excited for the both of you with your first coookbook as it is truly a dream come true. Looking forward to your cookbook's release and all that is to come in the future. Oh, and this slaw looks amazing and perfect for the hot weather we are having!

July 5, 2012 | Unregistered CommenterCourtney

Oh my. I've been a longtime lurker of this blog and I am JUST NOW commenting! Shame on me. I will be one of the first to purchase your book - words can't explain the amount of countless inspiration I've garnered from reading your work. I am also dying to go to your workshop in September but need to save more in advance! Please plan on doing another. I would love to go!

July 5, 2012 | Unregistered CommenterSam

Very exciting! Congratulations! Great idea for slaw. The macadamia nuts are so unexpected. I really want to throw in some jicama in there too!

How exciting! You guys have so much reason to be proud. Congratulations! I can't wait to see your book in stores.

July 5, 2012 | Unregistered CommenterLinda

Looks super tasty and healthy! yum!

July 5, 2012 | Unregistered CommenterMichelle

Congratulations, you two! Can't wait to get a copy.

July 6, 2012 | Unregistered CommenterKathryne

Sara, it was so fun to read you and Hugh's reactions to the book! I am glad you posted those, it was really interesting and sweet to hear both of your "behind the scenes" comments. Although I don't know you in "real life," I am pretty sure you two are adorable. :) I pre-ordered a copy and cannot WAIT! Am sure it will be gorgeous, inventive, and inspiring. Congratulations!!!! Enjoy this special time!!

Just found your blog and love love love it!!! Can't wait for the book. Congrats! Hugs!

Three years?! So amazing, you two. Sara, I love this. Happy happy day.

July 6, 2012 | Unregistered CommenterSarah

Congratulations! This recipe really looks amazing. I'll have to try it soon.

July 6, 2012 | Unregistered CommenterSarah

This is a beautiful post and I love hearing from both of you about how proud you are (as you should be) of seeing a bound copy of the fruits of your joint labor. Can't wait to see the book!

July 7, 2012 | Unregistered Commenterbuckwheattobutter

Crescent-shaped coffee stains on crisp white pages? Now that's how you welcome a new book into your home. Now it feels loved. :)

July 7, 2012 | Unregistered CommenterKristen

Congratulations!! I'm so excited for you both and eagerly looking forward to purchasing a copy for myself this summer!
ALSO: congrats on your Food & Wine piece-I saw it today!!

July 9, 2012 | Unregistered CommenterElizabeth

Sara and Hugh - I absolutely cannot wait to see it all come together in the bound pages of your book. Your writing and photography both portray such deep spirit and love - you should be so very proud! Congratulations!

July 9, 2012 | Unregistered CommenterJess

Made this for dinner last night. Used the greek yogurt option [Fage 2%] and it was delicious. Sadly forgot to get the macadamia nuts during my trip to the market and can only imagine how much more wonderful the recipe would be with the addition. Contemplated toasting some shredded coconut and tossing on top to make up for the crunch of the missing nuts but didn't want to compromise the flavor of the recipe as written. Maybe next time. And there will be a next time - yum!

Looking forward to the book release!

July 10, 2012 | Unregistered CommenterKristina

your photography is just brilliant! can't wait to take a look at the book this coming August:)

July 10, 2012 | Unregistered Commentercanvasofculture

Ahhh! I can only imagine the feeling! So thrilled and excited for you, Sara. When I started reading your blog, I had a feeling it was going to be something really, really special, and I have to say that one of the things I've loved most is how true you and Hugh have stayed to your initial vision. I can't wait to hold a copy in my hands. xo

July 11, 2012 | Unregistered CommenterKasey

Tried this last night using veganaise and cashews (rather than macadamia nuts). Delish!! So glad I found your blog!

July 11, 2012 | Unregistered CommenterLisa

Your cabbage slaw looks amazing. My mouth is watering just reading the recipe. I am very excited to try this.

Foodie Jeff

July 11, 2012 | Unregistered CommenterJeff David

Omg, this recipe must head its way into my table this day. Can' wait for another recipe you would share.

July 11, 2012 | Unregistered CommenterJeane M.

I love 'slaw anything and this is a wonderful combo of flavours. Gorgeous site, looking forward to reading more. Happy days, lee (www.thebeachhousekitchen.wordpress.com)

July 16, 2012 | Unregistered Commenterleroywatson4

just found your blog and think it's beautiful. love the photographs and am psyched to try this slaw the second cabbage hits my CSA box again. heat of summer here, so it will be a while. ;)

July 16, 2012 | Unregistered Commenteraneelee

Love this recipe! I love coleslaw but hate ones dripping in store-bought mayonnaise. This looks like a lighter but more flavorful version and I can't wait to try it out.

July 17, 2012 | Unregistered CommenterHeather

I made this salad for the 4th of July party at our church. It was devoured!!! I ate a good sized sampling before taking it to the party. This is SOOO delicious. I didn't have any macadamia nuts, but i did have sunflower seeds and it was still spectacular. Thanks for the recipe!

July 20, 2012 | Unregistered CommenterMaritza McKinney

CONGRATULATION to both of you! Can't wait to get my copy and even to spill some coffee on it ;)

July 22, 2012 | Unregistered CommenterSini

Oh, I can't wait for your book, It must be amazing, I am a recipe fan and I often cook foods on my own hands, thanks, like your post!

August 1, 2012 | Unregistered CommenterPhonix

I loved this recipe! I swapped the mangoes for avocado and combined it with your slow cooked scrambled eggs for an awesome breakfast burrito. Thanks!

December 31, 2012 | Unregistered CommenterElle

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